JPH0687787B2 - How to make salad oil - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing a useful liquid oil, salad oil, using a specific fat or oil obtained by treating palm oil as a raw material.

[Conventional technology]

Since solid fat which is solid at room temperature is inconvenient to use, it is usually converted to liquid oil. Solid fats such as palm oil have been produced in large quantities in recent years, and are expected to increase in the future. Therefore, development of new and useful uses thereof is strongly desired. However, if the solid fat is used as it is, there is a limit in its use. From this point of view, it goes without saying that it would be extremely meaningful if liquid salad oil can be produced from palm oil, which is a solid fat.

In general, various attempts have been made to liquefy solid fats. The simplest method is simply to blend the solid fat with the liquid oil, but the amount of the solid fat that can be blended is limited to a very small amount in order to obtain the desired liquid oil, and therefore it cannot be said to be an effective means. It was a thing.

Also known is a method of obtaining a low melting point portion by separating the solid fat, but as is clear in the example of the fractionated olein of palm oil, even in the low melting point portion, except during summer, there is a tendency to present a solid, Therefore, at most, it was possible to obtain a semi-liquid oil.

In view of the above-mentioned circumstances, various methods based on a transesterification reaction using lipase have recently been proposed. For example, JP-A-61-293389 discloses that palm oil and odorless liquid raw material oil are transesterified with 1,3 specificity using a lipase. Is 50%
It's a stoppage and not always a satisfactory method.

On the other hand, JP-A-49-107304 and JP-A-64-81899 describe a method of blending a liquid oil with a palm fractionated oil and transesterifying the oil, but the resulting oil has insufficient cooling resistance. Is.

[Problems to be Solved by the Invention]

An object of the present invention is to provide a method for efficiently producing salad oil from palm oil, which is a solid fat, without causing the above problems.

[Means for Solving the Problems]

The present invention processes palm oil into an oil and fat having specific properties, and after uniformly mixing this with a liquid edible oil having a different composition, a fatty acid residue that constitutes the above oil and fat and a fatty acid that constitutes the liquid edible oil. This was accomplished based on the finding that 1,3-specific transesterification with residues allows salad oil to be efficiently produced and the above-mentioned objects to be efficiently achieved.

That is, the present invention uses (A) palm oil as a raw material having the following characteristics: iodine value 55 to 75 constituent fatty acid composition palmitic acid 30 to 42% by weight oleic acid 42 to 48% by weight linoleic acid 11 to 20% by weight Tripalmitin 2% by weight or less 5:95 to 95: 5 with melting point 5 to 25 ° C and liquid edible oil other than component (A) (A)
A method for producing a salad oil, which comprises transesterifying a mixture (weight ratio) using immobilized lipase having 1,3 specificity in the absence of a solvent, and then fractionating the product in the absence of the solvent. I will provide a.

As the oil and fat of the component (A) having the above characteristics, those having an iodine value of 57 to 75, a palmitic acid residue amount of 30 to 40% by weight (hereinafter abbreviated as%), and a rising melting point of 5 to 25 ° C. Is preferred. The oil and fat of the component (A) used in the present invention is obtained by using palm oil as a raw material, and subjecting this to a dry fractionation method, a solvent fractionation method and the like, and adjusting the treatment conditions so as to obtain the above characteristics. In the present invention, it is important to use oils and fats having the above-mentioned characteristics, and a raw material oil outside the above range cannot achieve the intended purpose.

The iodine value, the fatty acid composition and the rising melting point are based on the standard oil and fat analysis method (edited by Japan Oil Chemistry Association), and the amount of palmitin is based on high performance liquid chromatography.

Examples of the immobilized lipase having 1,3 specificity used in the present invention include lipozymes manufactured by Nopo. This is a product in which a lipase having 1,3 specificity derived from Mucor Miehei is immobilized using an ion exchange resin as a carrier. The immobilized lipase used in the present invention is not limited to this, and 1,3
Any lipase having specificity supported on a known carrier can be used.

The liquid edible oil used as the component (B) in the present invention includes:
Examples include soybean oil, rapeseed oil, cottonseed oil, corn oil, safflower oil, rice oil, sunflower oil, sesame oil, and the like, or a mixture of two or more thereof.

Further, both oil components used in the present invention may be any of deoxidized oil, decolorized oil and deodorized oil. Further, the component (A) used in the present invention
Mixing ratio (weight ratio) of oils and fats and liquid edible oil of component (B)
Since the object of the present invention is to produce a liquid oil having cooling resistance which satisfies the standard as a salad oil (Japanese agricultural standard, no cloudiness occurs at 0 ° C for 5.5 hours), 5 to 95: 9
The ratio is 5 to 5, preferably 55 to 90:45 to 10.

By transesterifying the mixture having the above blending ratio, it is possible to produce a salad oil with a practically satisfactory yield and a sufficiently satisfactory yield.

That is, when a mixture containing palm oil and fat in an amount of more than 95 relative to the liquid edible oil 5 is used as a raw material, the salad oil cannot be recovered with a satisfactory yield in the subsequent fractionation step. If the amount of fats and oils relative to the liquid edible oil 45 is 55 or more, the salad oil can be produced more economically.

The transesterification reaction of the present invention is preferably carried out at about 60 to 80 ° C, particularly about 70 ° C.

In order to increase the reaction (transesterification) rate, it is common sense that the temperature is high. However, if it is too high, the problem of deactivation may occur.

In the present invention, it is also desirable to prepare the homogeneous mixture of oils to contain water which is saturated at the reaction temperature.

This is because the content of free fatty acids by-produced during the reaction can be kept low and the activity of the immobilized lipase can be maintained for an extremely long time.

Further, in the present invention, transesterification can be carried out in a batch system or a continuous system. However, the continuous system using a column packed with immobilized lipase is better from the viewpoint of equipment and efficiency.

That is, in the batch system, to allow the reaction to proceed sufficiently,
In particular, solid fat must be heated at a relatively high temperature for a long time, and the amount of free fatty acids produced by hydrolysis that occurs as a side reaction increases, but the continuous method requires a short heating time. In addition, the amount of by-produced fatty acids can be suppressed to a low level.

In the present invention, solid fat is further separated from the modified product thus produced by fractionation.

Fractionation is performed without solvent. Thus, carrying out without a solvent is one of the features of the present invention. In order to obtain the desired product of the present invention, which is a salad oil (it does not cause cloudy weather at 0 ° C for 5.5 hours according to Japanese Agricultural Standards), the reaction mixture is cooled to 3 to 10 ° C, preferably about 5 ° C over a period of time. The solid component is deposited and the solid fat is filtered and fractionated by a conventional method.

〔The invention's effect〕

According to the present invention, it is possible to produce a salad oil having a larger amount of the raw material derived from palm oil than that of the conventional method and having satisfactory cooling resistance.

Next, the present invention will be described with reference to examples.

〔Example〕

Example 1 Palm oil was treated by a dry fractionation method to obtain an iodine value of 58.0,
Palmitic acid 39.8%, oleic acid 42.5%, linoleic acid 1
1.2%, tripalmitin 0.2%, melting point 21.6 ° C oil 40%,
60% of rapeseed oil was uniformly mixed, and transesterification was performed at 65 ° C. by passing it through one column packed with 300 g of immobilized lipase “lipozyme” (manufactured by Novo) at a flow rate of 360 g per hour. initial
Cut the reaction product up to 72 hours, and the subsequent reaction product 5k
About g was obtained, and after drying, the mixture was gradually cooled to 5 ° C. over 48 hours, and the precipitated crystals were filtered to the same temperature. The liquid oil yield was 87%, and when the liquid oil was cooled in ice water at 0 ° C., cloudiness did not occur even after 30 hours, and it had sufficient cooling resistance as salad oil.

Comparative Example 1 Iodine value 52.1, Palmitic acid 44.0%, Oleic acid 39.2%,
Linoleic acid 10.2%, tripalmitin 9.4%, palm oil 40% with a melting point of 35 ° C., and rapeseed oil (the same as in Example 1) 60% were uniformly mixed, and transesterification and slow cooling were performed in the same manner as in Example 1. . The liquid oil yield was 78%, and when cooled in the same manner as in Example 1, cloudiness occurred in 17 hours.

Comparative Example 2 40% of the palm-treated oil of Example 1 and 60% of rapeseed oil were uniformly mixed, then gradually cooled to 5 ° C over 48 hours, and filtered at the same temperature. The liquid yield was 58%, which was much lower than that of Example 1 and was poor in practicality.

Example 2 The same palm treated oil used in Example 1 60%, rapeseed oil 40
% Evenly mixed, and at 65 ° C., one column packed with 300 g of immobilized lipase “lipozyme” (manufactured by Novo Co.) at 36 ° C. per hour
The liquid was passed through at a flow rate of 0 g for transesterification. The reaction product up to 72 o'clock in the initial stage was cut, and about 5 kg of the reaction product was obtained, dried and then gradually cooled to 5 ° C. over 48 hours, and the precipitated crystal was separated by filtration at the same temperature. Liquid oil yield is 70% and liquid oil is 0
When it was cooled in ice water at ℃, it did not fog in 5.5 hours and had cooling resistance as salad oil.

Comparative Example 3 The same palm processed oil as used in Example 1 60%, rapeseed oil 40
% Was mixed homogeneously and then cooled to 5 ° C. for 48 hours, the liquid oil could not be filtered off.

Example 3 The same palm processed oil 40% and soybean oil 60 used in Example 1
% Were uniformly mixed, transesterification and fractionation were carried out under the same conditions as in Example 1, and the liquid part was cooled. As a result, the liquid oil yield was 84% and the liquid oil was cooled in 0 ° C ice water.
No clouding occurred for more than 5 hours.

Example 4 The same palm processed oil 40%, corn oil used in Example 1
60% was uniformly mixed, transesterification and fractionation were carried out under the same conditions as in Example 1, and the liquid part was cooled. As a result, the liquid oil yield was 85% and the liquid oil was cooled in ice water at 0 ° C.
No cloudiness occurred for more than 5.5 hours.

Comparative Example 4 Oils and fats having the same composition as in Example 3 were fractionated under the same conditions as in Example 1 without transesterification. The liquid oil yield was 59%.

Comparative Example 5 Oils and fats having the same composition as in Example 4 were fractionated under the same conditions as in Example 1 without transesterification. The liquid oil yield was 55%.

Claims (1)

[Claims] 1. (A) Oil and fat made from palm oil and having the following characteristics: iodine value 55 to 75 constituent fatty acid composition palmitic acid 30 to 42% by weight oleic acid 42 to 48% by weight linoleic acid 11 to 20% by weight Palmitin 2% by weight or less 5:95 to 95: 5 with melting point 5 to 25 ° C and liquid edible oil other than component (A) (B)
A method for producing a salad oil, which comprises transesterifying a mixture (weight ratio) using immobilized lipase having 1,3 specificity in the absence of a solvent, and then fractionating the product in the absence of the solvent. .